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Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant
Most Jesmin Akhter1, Md Al-Amin1, Md Akram Hossain1
1Department of Food Processing and Preservation Faculty of Engineering Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.
International Journal of Food Science
|August 12, 2024
Summary
Adding banana peel powder (BPP) to bread improves nutritional value and antioxidant activity. Up to 5% BPP enhances bread quality, but higher amounts decrease sensory acceptance.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Agricultural Byproduct Valorization
Background:
- Food waste management is a global challenge.
- Banana peels are rich in bioactive compounds and dietary fiber.
- Valorizing agricultural byproducts like banana peels can enhance food products.
Purpose of the Study:
- To evaluate the nutritional, bioactive, antioxidant, and sensory impacts of incorporating banana peel powder (BPP) into bread.
- To determine the optimal BPP concentration for bread enrichment.
- To assess the potential of BPP as a functional ingredient in baked goods.
Main Methods:
- Four bread formulations were prepared: control (S1), 5% BPP (S2), 7% BPP (S3), and 10% BPP (S4).
- Nutritional composition (moisture, ash, fat, protein, fiber, carbohydrates) was analyzed.
- Bioactive components (total phenolic content - TPC, total flavonoid content - TFC) and antioxidant activity (DPPH assay for radical scavenging activity - RSA) were determined.
- Color parameters (L*, a*, b*) of crust and crumb were measured.
- Sensory evaluation assessed texture, taste, appearance, and overall acceptability.
Main Results:
- BPP enrichment decreased moisture and carbohydrate content while increasing ash, fat, protein, and fiber.
- Total phenolic content increased from 28.46 to 42.38 mg GAE/100g, and total flavonoid content from 6.63 to 9.46 QE mg/g.
- Radical scavenging activity significantly increased from 18.84% to 53.03% with higher BPP inclusion.
- Significant changes in bread color (L*, a*, b* values) were observed in both crust and crumb.
- Bread with up to 5% BPP showed comparable sensory attributes to control; higher concentrations led to reduced acceptability.
Conclusions:
- Banana peel powder significantly enhances the nutritional profile and antioxidant capacity of bread.
- Optimal BPP concentration for acceptable bread quality is up to 5%.
- BPP holds potential for developing functional foods and valorizing food industry byproducts.
